Spiced Peruvian Lomo Saltado Stir Fry
A savory and tangy beef stir fry with tomatoes, onions, and a splash of soy sauce that captures the vibrant flavors of Peruvian cuisine. This latin american-inspired beef ready in about 25 minutes pairs vegetable oil, medium, cut into wedges roma tomatoes, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz, sliced into 1/2-inch strips sirloin steak
- 3 tbsp vegetable oil
- 1 large, sliced into thick wedges red onion
- 2 medium, cut into wedges roma tomatoes
- 3 minced garlic cloves
- 3 tbsp soy sauce
- 2 tbsp red wine vinegar
- 2 tbsp chopped fresh cilantro
- 3/4 tsp salt
- 1/2 tsp black pepper
- 2 cups, for serving cooked white rice
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over high heat until shimmering. Add 12 oz sliced sirloin steak strips and season with 1/2 tsp black pepper and 1/2 tsp salt. Stir-fry for 2-3 minutes until browned but still tender, then remove from the pan and set aside.
- Step 2: Add 1 tbsp vegetable oil to the same pan and toss in 1 large sliced red onion wedges and 3 minced garlic cloves. Stir-fry for 2 minutes until the onion softens but retains some crunch.
- Step 3: Add 2 medium roma tomato wedges and cook for another 1 minute until tomatoes start to soften.
- Step 4: Return the beef to the pan and pour in 3 tbsp soy sauce and 2 tbsp red wine vinegar. Toss everything together and cook for 1 minute until the sauce thickens slightly and coats all ingredients.
- Step 5: Season with the remaining 1/4 tsp salt and 1/2 tsp black pepper if needed. Remove from heat and stir in 2 tbsp chopped fresh cilantro.
- Step 6: Serve immediately over 2 cups cooked white rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Peruvian Lomo Saltado Stir Fry take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Peruvian Lomo Saltado Stir Fry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.
Can I substitute ingredients in Spiced Peruvian Lomo Saltado Stir Fry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Peruvian Lomo Saltado Stir Fry for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spiced Peruvian Lomo Saltado Stir Fry?
Latin American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
